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Yield
Serves 4
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Ingredients
- 6 cipolline onions
- 4 baby turnips, or 2 large, cut in eighths
- 1 small celery root, peeled and cut into wedges
- 1/2 pound whole baby carrots
- 3 new potatoes, halved
- 2 leeks, white part only, cleaned and cut into 1/4-inch rings
- 2 parsnips, peeled and quartered
- 8 Brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 2 sprigs each of fresh thyme, rosemary, and parsley
- 1/2 cup white wine
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2 cups
Vegetable Stock
, or low-sodium canned - One 28-ounce can whole tomatoes
- 1 bay leaf
- 2 cups coarsely chopped Swiss chard
- Kosher salt and freshly ground black pepper
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Creamy Polenta
